Cheesy Brocolli and potato bake

Free on Green
Freezable
Serves 4

12oz potatoes
14oz brocolli florets
1 onion
3 garlic cloves
7oz cherry tomatoes
4oz cheddar cheese
small handful of parsley
Fry light
7oz frozen peas
3 large eggs
1 tsp dried red chilli flakes
7 oz quark
salt and pepper

1. Preheat oven to 200c. Peel and cut potatoes into cubes. Place in pan of boiling water and simmer until tender. Drain and set aside. Boil the brocolli for 2 mins and drain. Peel and slice onions. Peel and crush garlic. Halve the tomato. Grate the cheese and chop the parsley.
2. Spray a heavy based pan with Fry light. Stir-fry the onions for 3-4 minutes over a medium high heat. Add the brocolli, toms and peas. Stir-fry for 1-2 minutes. Mix the potatoes and transfer to overnproof dish.
3. Whisk the eggs with the chill, quark and garlic until smooth. Add the parsley. Season well.
4. Pour into overproof dish and sprinkle wth cheese, bake for 30-35 minutes.

(To freeze - cool and freeze in container, reheat from frozen at 200c for 40-45mins)